title: Identification and characterization of potential autochthonous starter cultures from a Croatian "brand" product "Slavonski kulen".
abstract: The microbial population of a traditional Croatian fermented sausage "Slavonski kulen" was isolated, identified and subjected to technological and functional characterization in order to select potential autochthonous functional starter cultures. Dominant microflora were lactic acid bacteria (LAB), followed by staphylococci. Identification of isolated lactobacilli showed domination of Leuconostoc mesenteroides and Lactobacillus acidophilus while Staphylococcus xylosus and Staphylococcus warneri outnumbered the staphylococcal microbiota. Most of the isolated LAB and Staphylococcus species displayed good growth in the presence of 5% of NaCl and at 12, 18 and 22°C. All LAB and most of the staphylococci possess proteolytic activity and only Staphylococcus xylosus had lipolytic activity. All lactobacilli and staphylococci isolates produced significant concentrations of lactic acid (as determined by HPLC) and showed antimicrobial activity against pathogenic test microorganisms. Dominant LAB and Staphylococcus species displayed growth in the presence of 1% bile. Most of the staphylococci and all of lactobacilli showed sensitivity to all antibiotics tested.
authors.affiliation: Ministry of agriculture, Fisheries and Rural Development, Croatia.
authors.forename: I
authors.initials: I
authors.lastname: Babić
authors.forename: K
authors.initials: K
authors.lastname: Markov
authors.forename: D
authors.initials: D
authors.lastname: Kovačević
authors.forename: A
authors.initials: A
authors.lastname: Trontel
authors.forename: A
authors.initials: A
authors.lastname: Slavica
authors.forename: J
authors.initials: J
authors.lastname: Dugum
authors.forename: D
authors.initials: D
authors.lastname: Čvek
authors.forename: I K
authors.initials: IK
authors.lastname: Svetec
authors.forename: S
authors.initials: S
authors.lastname: Posavec
authors.forename: J
authors.initials: J
authors.lastname: Frece
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000494:pharmacology; D000898:Antibiosis; D015373:Bacterial Typing Techniques; D001646:Bile; D017523:Croatia; D004768:Enterotoxins / Q000096:biosynthesis; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006090:Gram-Negative Bacteria / Q000254:growth & development; D006094:Gram-Positive Bacteria / Q000254:growth & development; D019344:Lactic Acid / Q000096:biosynthesis; D056546:Lactobacillales / Q000145:classification* / Q000187:drug effects / Q000302:isolation & purification* / Q000502:physiology; D050356:Lipid Metabolism; D008461:Meat Products / Q000382:microbiology*; D008826:Microbial Sensitivity Tests; D050296:Microbial Viability; D011506:Proteins / Q000378:metabolism; D013045:Species Specificity; D013210:Staphylococcus / Q000145:classification* / Q000187:drug effects / Q000302:isolation & purification* / Q000502:physiology; D034421:Sus scrofa; D013696:Temperature
chemical_list: D000900:Anti-Bacterial Agents; D004768:Enterotoxins; D011506:Proteins; D019344:Lactic Acid